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Executive Chef Sam Leung, Dynasty Seafood Restaurant, Vancouver

Executive Chef Mok Kit Keung, Shang Palace, Hong Kong

Executive Chef Lau Yiu Fai, Yan Toh Heen, Hong Kong

Executive Chef Wu Wenbin, yè shanghai, Shanghai

Executive Chef Huang Wufen, H.L. Peninsula Catering Group, Guangzhou

Chef Raymond Cheung, Landmark Hot Pot House, Vancouver

Wasabi Alberta Beef Short Rib by Chef Raymond Cheung

Classic Alberta Pork Bone Soup Base for Hotpot by Chef Raymond Cheung

Boneless Chicken Wings Stuffed With Alberta Minced Pork by Chef Raymond Cheung

Flash Wok Fried B.C. Geoduck by Chef Raymond Cheung

Chef Wing Ho, Fortune House Seafood Restaurant, Burnaby

Pan-fried Alberta Beef Skewer with Cumin Powder by Chef Wing Ho

Steamed Alberta Roast Pork Belly in White Jade by Chef Wing Ho

Sautéed B.C. Dungeness Crabs with Mixed Mushrooms and Chinese Celery by Chef Wing Ho

Chef Andy Liu, Sea Harbour Seafood Restaurant, Richmond

Braised Alberta Beef Rib with Ginseng and Goji Berries by Chef Andy Liu

Pan-fried Alberta Pork Patties with Black Truffle by Chef Andy Liu

Steamed Live B.C. Sablefish in Bamboo Steamer by Chef Andy Liu

Chef Leung Pong Wing, Shiang Garden Seafood Restaurant, Richmond

Sautéed Alberta Beef Tenderloin Cubes with Honey and Pepper by Chef Leung Pong Wing

Taiwanese Style Braised Alberta Ham Hock by Chef Leung Pong Wing

Minced B.C. Salmon Wrap in Beijing-Style by Chef Leung Pong Wing

Chef Tony Luk, The Jade Seafood Restaurant, Richmond

Sautéed Alberta Veal Breast with Morel Mushroom Sauce by Chef Tony Luk

Pan-fried Alberta Pork Fillets with Shrimp Paste, Fermented Red Beancurd and Tomato Paste by Chef Tony Luk

Steamed Eggs with B.C. Dungeness Crab and Green Onions by Chef Tony Luk

Chef Timmy Tsui, Big Chef Restaurant, Richmond

Stir-fried Alberta Rib Eye Stripes in Spicy and Black Vinegar Sauce by Chef Timmy Tsui

Deep-Fried Alberta Pork Tenderloin and Okra Rolls with Wasabi Honey Sauce by Chef Timmy Tsui

Pan-fried B.C. Dungeness Crab with Salted Egg Yolk by Chef Timmy Tsui

Chef Tony Wu, Tin Tin Seafood Harbour, Richmond

Stir-fried Alberta Beef Tenderloin Cubes with Teriyaki Sauce by Tony Wu

Pan-fried Alberta Pork Loin Chops in Red Wine Sauce by Chef Tony Wu

Sautéed B.C. Geoduck with Hot and Sour Shredded Potato by Chef Tony Wu

Chef Ming Yeung, Bamboo Grove, Richmond

Stir-Fried Alberta Rib Eye Steak with Sichuan Mala Peanuts by Chef Ming Yeung

Stir Fried Alberta Pork Toro with Chinese Celery and Snow Peas by Chef Ming Yeung

Stir-fried B.C. Geoduck with Eggs by Chef Ming Yeung

Chinese Master Chefs

The celebration of Chinese culinary excellence with the award winning Chinese Master Chefs in Greater Vancouver.
Curated by
Chinese Restaurant Awards
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Chinese Restaurant Awards

19th February 2013 By admin

Chinese Restaurant Awards highlights, rewards and celebrates the best of Chinese dining

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The Scholarship

19th February 2013 By admin

In 2014, Chinese Restaurants Awards established the Awards scholarship for Vancouver Community College. Read more…

The Preferred Cooking Oil of the Master Chefs

15th January 2013 By admin

Alberta Canola Oil is the preferred cooking oil of the Chinese Master Chefs.
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